Imagine biting into a perfectly roasted mushroom, bursting with creamy, sun-dried tomato goodness that makes your taste buds dance with delight! These Dried Tomato Stuffed Mushrooms are not just another appetizer - they're a culinary experience that transforms simple ingredients into a gourmet sensation. Whether you're hosting a dinner party or looking to impress your family with a restaurant-quality dish, this Italian-inspired recipe is your ticket to instant kitchen stardom.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 large mushrooms, stems removed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Clean the mushrooms carefully using a damp paper towel. Gently remove the stems, creating a hollow space for the filling. Set mushroom caps aside.
- In a medium mixing bowl, combine cream cheese, chopped sun-dried tomatoes, grated Parmesan cheese, and fresh chopped basil. Mix thoroughly until well blended.
- Season the cheese mixture with salt and pepper, stirring to ensure even distribution of seasoning.
- Using a small spoon, carefully fill each mushroom cap with the sun-dried tomato and cheese mixture. Ensure the filling is packed gently but completely.
- Arrange the stuffed mushrooms on the prepared baking sheet, leaving a small space between each mushroom to allow even heating.
- Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the mushrooms are tender and the filling is hot and slightly golden on top.
- Remove from the oven and let cool for 2-3 minutes before serving to allow the filling to set slightly.
- Garnish with additional fresh basil leaves if desired, and serve warm as an appetizer or side dish.
Tips
- Choose the Right Mushrooms: Select large, firm mushrooms with deep caps to hold maximum filling. Button or cremini mushrooms work best.
- Moisture is the Enemy: Always clean mushrooms with a damp paper towel instead of washing them to prevent soggy mushrooms.
- Room Temperature Ingredients: Let cream cheese soften at room temperature for easier mixing and smoother filling.
- Don't Overstuff: Fill mushrooms generously but not to the point of overflowing to ensure even cooking.
- Watch Baking Time Closely: Mushrooms can quickly go from perfectly tender to overly soggy. Start checking at 15 minutes.
- Optional Flavor Boost: For extra depth, consider adding a splash of garlic or a sprinkle of red pepper flakes to the filling.
- Make Ahead Friendly: You can prepare the stuffed mushrooms hours in advance and bake just before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
